Name: Mustard-baked salmon with kipflers and fennel tzatziki
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 - 6
Ingredients: 500 gm small kipfler potatoes, scrubbed, halved lengthways; 60 ml (¼ cup) extra-virgin olive oil, plus extra to drizzle; 2 garlic cloves, crushed; 2 tbsp honey Dijon mustard; 800 gm piece salmon, skin on, pin-boned; 3 small lemons, thinly sliced, patted dry; 1 baby fennel (180gm), coarsely grated; 50 gm feta, coarsely grated; 140 gm Greek-style yoghurt; 2 tbsp lemon juice; 1 tbsp chopped dill; Watercress sprigs, to serve

Baked salmon gets a tangy upgrade in this mustard-baked salmon recipe made with honey Dijon mustard and lemon juice and crowned with thin lemon slices. Serve this winning salmon dish with crispy kipfler potatoes and fennel tzatziki. And be sure to drizzle with olive oil before serving.

Ingredients

500 gm small kipfler potatoes, scrubbed, halved lengthways

60 ml (¼ cup) extra-virgin olive oil, plus extra to drizzle

2 garlic cloves, crushed

2 tbsp honey Dijon mustard

800 gm piece salmon, skin on, pin-boned

3 small lemons, thinly sliced, patted dry

1 baby fennel (180gm), coarsely grated

50 gm feta, coarsely grated

140 gm Greek-style yoghurt

2 tbsp lemon juice

1 tbsp chopped dill

Watercress sprigs, to serve

Method

1.Preheat oven to 220°C fan-forced. Place potatoes on a large oven tray lined with baking paper. Toss with 1 tbsp oil; roast until partially cooked (15 minutes).

2.Meanwhile, combine garlic and mustard in a small bowl; season to taste. Brush over salmon, then arrange lemon slices on top, overlapping slightly; season to taste.

3.Push potatoes to one side of tray, add salmon and drizzle with remaining oil. Bake until salmon is golden and just cooked through (25-30 minutes).

4.Meanwhile, to make tzatziki, combine fennel, feta, yoghurt, lemon juice and dill in a small bowl; season to taste.

5.Place salmon on a platter with watercress. Serve with kipflers and tzatziki drizzled with extra olive oil.

Pair with a selection of store-bought Middle Eastern pickled vegetables on the side.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Amanda Chebatte

Ingredients

Method

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